The origins of this dish are difficult to tell because of different
stories but for sure it appeared first in New York in the 19th century.
Anyway more important than the history is the taste and believe me you
won't get disapointed by this recipe.
Ingredients
1 ½ cups canned lobster meat
2 egg yolks
1 cup milk
1/3 cup all-purpose flour
½ cup butter
2 tablespoons dry sherry
¼ teaspoon salt
Method
Drain out the lobster meat and reserve the juice. Add ¾ cup water to the juice and set aside until necessary.
Melt
butter in a large saucepan over medium heat until it foams. Dust the
flour into it while whisking constantly until it forms a smooth paste
and stir in few pinches of salt to taste.
Cook the roux for a
minute until it browns slightly. Pour the milk into the bowl of diluted
lobster juice and whisk in the egg yolks until well combined.
Pour the mixture over the roux and cook over medium heat, while stirring constantly, until thickened.
Chop
the lobster meat into bite-sized chunks and toss them into the
simmering sauce. Stir to coat well and continue to simmer until the meat
is just cooked.
Deglaze the pan remove from heat. Spoon the mixture into empty lobster shells or on a bed of hot steamed rice.
Serve warm.
